Chocolate cake with glazed strawberries!

SoulFoood is my new found love. The excitement to re-visit the blog and work on the second recipe is similar only to the excitement that you feel when you are newly in love. Hours to the wait seem longer than usual and once the moment arrives, you just want to sit and stare at your beloved.

If you have ever started a blog, you know what I mean. If you haven’t, you probably just think I’m bonkers.

So, what have we here today. I must confess that I am not an ardent dessert fan. However, there isn’t a better way to show your love than through a heart-shaped chocolate cake with mouth watering glazed strawberries. Strawberries can make anything look soo good!  They are like blush (every girl knows this already) – you can be having the worst day, but a little stroke of the blush can perk you up to life.

The cake serves 5-6 people. Here’s how I did it:

Whisk 4 eggs and 1.5 – 2 cups powered sugar together. On the side, mix 2 cups of flour (for a plain cake) or 1 .5 cups of flour + 1/2 cup of cocoa (for a chocolate cake) + 4 levelled tbsp baking powder and seive. Fold half of this mixture into the eggs and sugar mix, one big spoon at a time, using a hand blender until the mixture turns thick and creamy. When you are half-way through, add one cup oil (I added 1.25 slabs of utterly butterly delicious yellow Amul butter instead). Slowly add remaining flour-mixture. Add 2 tbsp of vanilla essence now and 1-2 tbsp of milk (if the mix is too thick). Be careful not to change the direction while you are blending. Blend out all the lumps to get a smooth and even texture.

In the meanwhile, have the cake mould nicely coated with melted butter and flour (you may use non-stick baking paper to coat the mould if you have it handy). Pour the mix into the mould. Even out this gooey mix from the top to prevent the cake from fluffing up only from the centre. Tip: Tuck away bits of snickers, marshmallows or other lovely things into the mix to make this simple cake burst with surprises! Also, place the tin mould in the oven before pouring the mix so that it’s nice and hot!

Put the filled-up mould into the pre-heated oven at 180 degree C (about 350 degree F) for about 30-35 minutes. You really shouldn’t, but I can’t resist opening the oven several times to make sure the cake is still there 😛

At the end of the 30-35 minute period, stick a toothpick into the centre of the cake and ensure that it comes out clean. If you notice that the cake is done on the sides and is still gooey from the centre, reduce the heat to by about 20-30 degree C and bake for a few more minutes until done.

While is cake was tucked away, you should cut the strawberries finely (cut them length-wise: from the leafy head of the strawberry, down to the chin). Place these beautiful cut strawberries on the cake. To glaze the fruit, warm up 2 spoons of jam with 1 spoon of water until the jam melts into a syrup. Brush this on the strawberries for that perfect glaze. Tip: Before placing the strawberries, poke the cake several times and pour a little jam syrup on the cake so that it finds its way into the insides of the cake. This will keep the cake moist and flavoured!

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